Garlic chicken w/pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Corkscrew Macaroni |
| ¾ | pounds | Chicken Breast Halves; bones and skinless |
| ⅔ | cup | Chicken Broth |
| 2 | teaspoons | Cornstarch |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Nonstick Spray Coating | ||
| ½ | cup | Chopped Onion |
| 2 | Garlic Cloves; minced | |
| ½ | teaspoon | Dried Oregano; crushed |
| ¼ | teaspoon | Dried Thyme; crushed |
| 1 | cup | Sliced Fresh Mushrooms |
| 1 | cup | Halved Zucchini slices |
| 2 | teaspoons | Cooking Oil |
| ½ | cup | Chopped Tomato |
Directions
NOTE: Simplify last-minute preparation by cutting up the chicken and vegetables the night before.
Cook pasta according to package directions, EXCEPT omit oil. Drain well.
Meanwhile, rinse chicken; pat dry. Cut chicken into ¾-inch pieces.
For sauce, stir together chicken broth, cornstarch, salt, and pepper; set aside.
Spray a COLD wok or large skillet with non-stick coating. Preheat wok or skillet over medium heat. Add onion, garlic, oregano, and thyme; stir-fry for 2 minutes. Add mushrooms and zucchini; stir-fry for 2 to 3 minutes more or till vegetables are crisp-tender. Remove vegetables.
Add oil to wok or skillet. Then, add chicken; stir-fry for 3 to 4 minutes or till tender and no longer pink. Stir sauce, add to wok or skillet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Stir in tomato, vegetable mixture, and pasta. Cook till heated through.
Makes 4 (1⅓-cup) servings. One serving equals 2 ½ Lean Meat Exchanges; 1 ½ Starch/Bread Exchanges; 1 Vegetable Exchange; ½ Fat Exchange.
NOW THIS IS HOW "I" MADE IT: I used the multi flavored corkscrew macaroni...already cooked, diced chicken...bouillon cube and water....(since I used the bouillon, I did not add the salt)...did not have zucchini so I used broccoli.
This recipe is from BETTY HOMES AND GARDENS "DIABETIC COOK BOOK".